A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

2 tsp cayenne pepper

Method

Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.

Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.

Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.

Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.

Ads by Google

Comments, questions and tips

Made a batch of this for Christmas presents about 2 weeks before Xmas. I received great compliments about it. Only openEd my own pot last night & it's gorgeous! Will definitely be making it again next year albeit a bit earlier to let the flavours really mature

bullhespy4

11th Dec, 2016

This is lovely but I agree with the comment below that the cayenne makes it v v hot. That's OK for me but it's a bit of a risk for a gift, unless you know the recipient is chilli nut. Next time, I would put in 1/4 tspn of cayenne only then I think it would be to everyone's liking.

Dot Cotton

5th Dec, 2016

5.05

Just put away my jars of chutney & had a little taste with a cracker & some cheddar...mmmmm gorgeous! Didn't have any cayenne pepper so put in 1 tspn of chilli flakes & it gave it a bare hint of spice. Will make it a bit earlier next year to mature longer.

MatildaSK

13th Nov, 2016

3.8

This is my second time making this delicious recipe and i have found that adding the salt to the vegetables crom the start and uncovering the pan for the second half of the simmering brings the final cooking time down somewhat.. however do plan closer to 3 hours from startbto finish!
I have also only made half the expected jars so dont hesitate to double the amounts if you are relying on this for Christmas presents!!

clumsmum

24th Oct, 2016

5.05

I make this every year as part of family hampers - it is absolutely delicious. I find ALL chutneys take longer to simmer than stated despite investing in a Maslin pan, I just keep an eye on it and simmer until less watery and thickened, stirring often to prevent sticking

kizzyliddington

12th Sep, 2016

5.05

My first time making chutney and have now popped away until Christmas time! I found that it took a lot longer to reduce than the timings suggest, closer to an hour than only 30 minutes. I bought 9 150ml Kilner Jars but only managed to fill 6 but i had a little taste and its delicious. Will definitely make this again and will try with smoked paprika!

GreyMalkin

9th Aug, 2016

5.05

I make this every year and my family love it. It works with cheese, cold cuts...it's just fabulous! If I stick to the recipe exactly I manage to get 2 medium and 2 small kilner jars so I think the end quantities are a bit off. It also takes a lot longer to reduce down but you dont really need to keep an eye on it until the end so just let it bubble away while you get on with other things.
I've just finished making this year's Christmas batch and have used smoked paprika as per someone's, further down, recommendation.

fluffysmum

19th Mar, 2016

I made this beautiful chutney and put it away to mature for 18 months. Now it is the most fabulous spicy, delicious chutney ever. I recommend leaving it to mature x

staceystoke86

10th Dec, 2015

I made this the other night and it was fairly straight forward. Just keep stirring when you first put all the veg in and when reaching the very end. It took a long time to reduce enough to get it into the jars. I stuck to the recipe exactly and I just managed to fill 9 x 190ml jars so I made 1.71 litres. Hoping everyone will like it at Christmas.

Cookadoodledo

29th Nov, 2015

3.8

I've just made this chutney for the first time. Despite all suggestions, I found it very difficult to stick to the recipe to the letter... i put a bit more of the veg and tomatoes in than specified.
It makes a lot less than specified - I had 24 280ml jars to fill with chutney. I doubled the recipe to make about 5kg - as specified (which should fill around 17 jars, if the quantities are right). However, I have only filled 11 - so the quantities are a bit off.
It is absolutely delicious - but i would be careful of adding all that cayenne pepper. I like spicy food, but WOW. Because I doubled the recipe, I ended up adding around 4tsp of cayenne pepper and it really blows the head off!
I also used (as someone else suggested) Italian chopped tomatoes rather than fresh ones. It took me around an hour to prep all the veg so not having to prep the tomatoes as well was really helpful!
The timings - It has taken me the best part of 2 days to make. Once i started to reduce the mixture, it took the best part of about 3 hours to reduce. Yes, i doubled it so there was more liquid, however it did take a lot longer than expected. It should be worth it (i hope!) as i'm making these as gifts.
Delicious and spicy, but took a long time to make less than I hoped!

Pages

I am above to make this chutney but just discovered i haven't any paper pot covers. Will this affect it or is there an alternative way of sealing the jars?

kjozzie

23rd Nov, 2016

Made this yesterday, but have a few concerns now: Im a newbie to the preserving world so launched into this recipe without looking at the technique very much before hand, so I'm not sure I've done enough in the way of sterilisation.
I bought brand new 300ml screw top jars, gave them a rinse under the hot tap and let them dry on the draining board. Then followed the instructions to add the mixture piping hot to the jars and screwed tightly closed. Looking at this more online, it seems I've probably not done enough here. Question is - can I decant the mixture from the jars, sterilise the jars the properly, and reheat the chutney so it's hot again, then redo? Or should I just bin the lot? Or will it be fine as is?

goodfoodteam

28th Nov, 2016

Thanks for your question. Yes, that sounds like a good plan. Reheat the chutney until bubbling and piping hot the whole way through, then sterilise the jars. We have a feature here, explaining exactly how to do it.

chaileyg

13th Nov, 2016

Do I have to use a preserving pan for best results? I have a large aluminium stock pot I was planning on using?

goodfoodteam

15th Nov, 2016

HI there, you don't have to use a preserving pan if you don't have one but we'd recommend using a heavy-based pan to prevent sticking and provide a more even cook.

TinyAsianCook

11th Dec, 2015

Hi there,
A couple of questions:
1. Must I leave the chutney to mature, or can it be eaten almost immediately? I am hoping to make this as Christmas gifts so don't have enough time for the maturing process.
2. I live in the tropics which means the hot climate can be troublesome, therefore can this be stored (and left) in the refrigerator after making?
Many thanks for your help.

goodfoodteam

14th Dec, 2015

Chutneys are left to mature, because over time the vinegary flavours and spices start to mellow, but to be honest you could eat it straightaway, it will still be delicious. It is probably a good idea to keep this in the fridge, even unopened, if you don't have anywhere cool to store it, but you will still need to sterilise the jars.

Bryony25

1st Dec, 2014

Hello,
I just made one and a half batch of chutney this week. This was my first attempt at making chutney.
Now it's made and stored away in little "Le Parfait" jars, I'm starting to worry I didn't do enough to sterilize them. I have a very small kitchen, so I put each jar in a pan of boiling water for a few minutes and did the same with the rubber seals. Now I've seen that they should be put in the oven for 20 min (according to some web sites).
I've reading lots of scary stuff on the internet about botulism and so on. Should I start over?
I hope not, it took a whole afternoon to make...
Thanks for your help.

goodfoodteam

1st Dec, 2014

Hi Bryony25 so long as the jars were submerged when the water was boiling and the chutney was hot when it went into hot jars this should be fine. However, if you're at all worried it might be worth heating the chutney up again in a pan whilst you sterilise the jars - here's a handy video for future reference http://www.bbcgoodfood.com/technique/how-sterilise-jars hope this helps.

Reader offer: £10 off + 2 free craft beers

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this page. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.